1. Prepare the pumpkin cream: dice the pumpkin and cook it in a pan with a drizzle of oil and a clove of garlic. Season with salt and pepper and cook over low heat until it becomes soft. Remove the garlic and blend everything until you obtain a smooth and velvety cream.
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2. Blanch the turnip tops: clean them by removing the toughest stems, then boil them for a few minutes in salted water. Drain them and toss them in a pan with a drizzle of oil to flavor them.
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3. Assemble the dish: arrange the friselline on a serving plate. If you prefer them less crunchy, you can moisten them slightly with a little water. Spread a generous spoonful of pumpkin cream on each one, add the turnip tops and complete with half a slice of rolled raw ham.
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4. Finish: a drizzle of raw extra virgin olive oil and a sprinkling of freshly ground pepper will elegantly complete the dish.
